Asian Style Marinated Chicken Legs with Bok Choy
Rinse the chicken legs and pat dry. Mix the teriyaki sauce with the tomato paste and honey, coat the chicken legs with the marinade cover and refrigerate for 2 hours.
Meanwhile, rinse and trim the vegetables. Blanch the broccoli in boiling salted water for about 5 minutes, rinse in cold water and drain well.
Cut the zucchini diagonally into 1 cm (approximately 1/2 inch) slices.
Blanch the bok choy 1-2 minutes in boiling salted water, rinse with cold water and drain well.
Heat up the grill.
Place the chicken legs on the hot grill and cook for 10-15 minutes, turning occasionally. Season the vegetables with salt and pepper, drizzle with olive oil and grill briefly. Served the vegetables and chicken on a large platter.